In the bowl of a stand mixer fitted with the dough hook, add the flour, sugar, yeast and salt. Mix to combine.

Add in the softened butter and mix on low speed until the butter breaks up into large breadcrumbs.

While still mixing, slowly stream in the warm water and milk. (Note: add enough water for your dough to form a tight ball and clean the bottom of the bowl. You might not need all the liquid)

Increase the speed to medium and knead until the dough is smooth and elastic, about 6-8 minutes.

Add a splash of olive oil into the mixing bowl and coat the dough and the sides of the bowl. Cover tightly with cling wrap and a kitchen towel. Let the dough rise in a warm place until doubled in volume, about 20 minutes.

Turn the dough out onto a lightly floured surface and form it into an even ball. Using a dough cutter or knife, cut the dough in half. Roll each half of the dough into a long log. Cut each log into 8 (2 oz) rolls. Roll each one into the shape of a ball.

Butter and line a baking tray 9 x 13 inch baking tray. Place the dough balls in the tray about 2 inches apart.

Cover the rolls with cling wrap and allow to rise again for about 20 minutes while your oven is preheating to 400°F (200°C).

Garlic Butter: Add the butter, minced garlic and parsley in a small bowl and microwave for about 25 seconds, or until the butter has melted. Set aside.

When the rolls have risen for the second time and joined together, lightly brush the rolls with half of the melted garlic butter (reserve the other half for after they are baked).

Bake until golden brown, roughly 18-22 minutes.

Immediately after removing the rolls from the oven, brush them with the remaining melted garlic butter.

After cooling slightly, pull apart and serve. Cover remaining rolls and store at room temperature for up to 2-3 days. They also freeze really well.